Why is my homemade applesauce darker than the store-bought kind?

Question

I have been making homemade applesauce for a couple years. It's a family tradition. My applesauce always comes out tasting great, but for some reason, it's always a dark brown color, roughly the hue of apple cider.

Here's the procedure I use:

I peel, core, and quarter the apples and cook them in a crock-pot until they are soft. Then, I mash them with a potato masher until I get the right consistency.

Why is store-bought applesauce light tan, when mine is dark brown? What do they do differently?

Answer 1

there is nothing wrong with your apple sauce. processors use tons of additives including but not limited to ascorbic acid (vitamin C) they also use lemon juice and other aditives to keep it that light color. It is also cooked in a pressure steam cooker that you nor i have at home. If you want lighter color in your sauce add some lemon juice and cook your apples for a shorter time and keep the apples from air. that is why apple sauce gets dark, because its exposed to air.

Answer 2

Are you adding ground cinnamon into yours?  That would account for the darker color.  Otherwise, you're either slightly burning the apples in the crockpot or it's just because of the type of apples you're using.

Answer 3

They add Ascorbic Acid (vitamin c) as an antioxidant that prevents the apples from turning brown.

http://www.fruit-fresh.com/

Answer 4

add some lemon juice to stop he apples from browning. the juice needs to be added to them before they r cooked. maybe toss them in the juice in the crockpot before cooking. only add enough so that the apples are only just coated otherwise the applesauce will get to acidic. goodluck!